Side dishes · Korean home cooking

Enoki mushrooms with soy sauce and sesame oil in foil

Name: Enoki mushrooms with soy sauce and sesame oil in foil
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: Fresh enoki mushrooms — 2 small bundles (about 200 g); Soy sauce — 1 level tablespoon (15 ml); Drinking water — 1 level tablespoon (15 ml); Toasted sesame oil — 1 small teaspoon (5 ml); Spring onion — 1 small stalk, sliced

Tender enoki mushrooms steamed in a foil packet with soy sauce on a covered camp-stove pan. No oven or open flame is needed.

20 min2 servings3 stepsDifficulty: Easy

Enoki mushrooms with soy sauce and sesame oil in foil

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Fresh enoki mushrooms — 2 small bundles (about 200 g)
Substitute available
If Fresh enoki mushrooms — 2 small bundles (about 200 g) is unavailable

If enoki is unavailable, use about 200 g thinly sliced button mushrooms and cook until fully tender; the texture will differ.
Soy sauce — 1 level tablespoon (15 ml)
Essential
Seasons the mushrooms; use a wheat-free labelled soy sauce if needed.
Drinking water — 1 level tablespoon (15 ml)
Essential
Provides steam inside the packet.
Toasted sesame oil — 1 small teaspoon (5 ml)
Optional
Leave out if unavailable or avoiding sesame.
Spring onion — 1 small stalk, sliced
Optional
Leave out if unavailable; add after cooking.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Trim off the tough joined base of 2 enoki bundles and separate into small clusters. Keep raw enoki away from ready-to-eat foods, wash your hands and wipe the work surface. Do not taste them raw.
Step 1
Step 2

Place the enoki on a food-safe foil sheet. Add 1 level tablespoon soy sauce, 1 level tablespoon drinking water and optional sesame oil. Fold the foil into a loose sealed packet with room for steam. Place the packet in a covered frying pan over medium-low camp-stove heat for 8–10 minutes.
Step 2
Step 3

Turn off the heat and open the packet away from your face with tongs. Check that every mushroom cluster is steaming hot and fully tender; if not, reseal and cook longer. Scatter sliced spring onion only after the mushrooms are fully cooked. Serve straight away.
Step 3

03 / Enjoy your meal

Finished dish

Helpful tips

Enoki mushrooms must be cooked thoroughly; never use raw enoki as garnish. Do not put the foil packet directly into flames or a microwave. Use an outdoor stove and beware of trapped steam. Soy sauce may contain wheat; sesame oil contains sesame. Cook only outdoors where your campsite permits the equipment. Use clean drinking water and utensils. Keep perishable food at 4°C or below in a cooler; chill leftovers within 2 hours, or within 1 hour above 32°C.